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Before diners even glance at OM’s menu, their eyes feast upon a banquet of Asian art. Colorful Thangka paintings and Buddhist statues handcrafted by more than 50 Nepalese, Tibetan, and Thai artists color the space, and intricate Newar carvings frame the walls and doorways. Upon sitting at one of the bare, rectangular tables, patrons exchange pleasantries with their chairs and read through a menu reflective of the art that surrounds them. For instance, small plates of spicy edamame and veggie spring rolls join full entrees of shrimp pad thai or salmon wrapped in tempura nori. An intricate drink list includes the mandarin kaze (orange vodka spiked with sichuan peppercorn) and the Bangkok julep (a blend of bourbon, elderflower, and mint).

Beneath the dining room, a downstairs lounge hosts a diverse lineup of events. Salsa lessons make use of the dance floor, and vinyl parties enable attendees to trade, sell, or just play their records. DJs take over the turntables on Saturday nights, and a cover band re-creates classic R & B tunes every Tuesday.

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Chinatown can be a bit intimidating. The myriad of streets over lapping each other in a haphazard fashion, all lined with bustling restaurants adorned with colorful awnings decorated with their names, menus in the windows listing their fare in both English as well as Chinese, or Cantonese. But how do you tell which is good and which is better passed by? Even more so, once you’re seated, how do you know what to order?
Some spots make it easy on their clientele. Gourmet Dumpling House is widely regarded as one of the best places in Chinatown, and here I let the name guide me when ordering - their dumplings are out of this world. They specialize in a variety of types of dumplings, steamed to pan fried, with vegetarian fillings to meat fillings, however, I have to guide you to the Juicy Dumplings. Often called Soup Dumplings, these little steamed pockets of perfection contain either crab meat and pork or just pork with a healthy addition of broth. One does need to take some care when eating these treasures, as the broth can make for a messier experience, but the combination of the dumpling with the filling and the soup makes a perfect bite every time.
Perhaps you’re more of a Steamed Pork Bun fan? A sandwich of sorts with a “bun” so pillowy soft that it feels like a cloud encompassing artfully seasoned pork, sometimes accomplanied by veggies or a spicy mayo, and sometimes served clean, as is. Mei Sum is the go to spot for these, with very honorable mentions at Chau Chow City and China Pearl.
Looking for a good first date spot? Head to The Q Restaurant for their Mongolian Hot Pot. Hot Pot allows diners to choose their broths, their vegetables, their meats and create their own unique dinners right at their own table. Differing a bit from the standard fare, Hot Pot is incredibly interactive, fun for a group or to help smooth out any awkward corners in the dating world.
Chinatown is a large section in the city and is comprised of much more than just the restaurants listed here. It’s streets contain many markets, pharmacies and the like all stocked with imported goods from China, each with their own unique feel. If you are interested in learning more, there are phenomenal tours offered through Boston Food Tours that will guide you through the neighborhood and offer answers to all those questions you have.
No matter what you’re looking for, I urge you to get out and explore the great Chinatown, treasures are sure to be found.
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In an era of hip eateries with a focus on craft cocktails, celebrity chefs and complex, locally foraged dishes, there’s something so comforting about eating at a classic diner. Hopefully, there’s a neon sign outside, although it doesn’t have to work, and the worn-out banquettes and counter stools are never so full you can’t find a place to eat. At the very least, breakfast should be served all day, portions should be hearty and coffee should be refilled without having to ask.
One of Boston’s standout spots is Mike’s City Diner in the South End, which has been serving up homemade food for almost two decades. Giant portions, daily lunch specials and a very friendly vibe make this a local favorite, but has also drawn the attention of former President Bill Clinton, professional athletes and the occasional visiting celebrities. Out-of-towners aside, plenty of locals will tell you that Mike’s serves the best hash in the city.
Although a rarity in Boston, The South Street Diner is open all night, and the giant coffee cup sign atop the building is a beacon for late night revelers looking for a place to land after dancing and drinking. The diner special, with three eggs, two pancakes or French toast, home fries and bacon is a bargain at $12, as is the $20 carafe of mimosas. Service can be brusque, but food comes fast, which is a good thing for many late-night eaters needing to soak up their experiences. Plus, the quick pace means you won’t have to wait in line long for a table.
Two more Boston diners worth checking out are Victoria’s Diner, on Massachusetts Avenue, and Mul’s Diner, in South Boston. Mul’s is the sort of chummy local spot where everyone seems to know each other – Southie is that kind of neighborhood – while Victoria’s puts you elbow to elbow with people you just can’t wait to meet. With a friendly atmosphere and round-the-clock weekend service, Victoria’s is the absolute representation of a classic Boston diner, from the plate of eggs on down. But really, with quality, quantity and service like this, any one of these diners can be a great respite for tired and hungry locals, or out-of-towners looking for a simple bite to eat.

The past few years, especially here in Boston, have seen the rise of the abnormal. Menus throughout the city are now featuring dishes designed outside the “box”, incorporating proteins from exotic animals and using every edible piece of those animals. The idea that is being utilized, to let nothing to go to waste, is not new. Countries all over the world have been making use of the “less desirable” cuts of meat (think tongue, brain, etc) for centuries, while the US remained largely mainstream. However, as we began to look more at the idea of farm to table, the imaginations of our chefs opened up and started incorporating more nose to tail dishes, and exotic, unexpected meats on their menus.
Trying some of these dishes can be incredibly intimidating at first. Heart, tail, kangaroo…there are some very understandable nerves that may pop up when ordering. Have no fear though, Boston’s chefs have been doing an incredible job of creating dishes that are both approachable and delicious.
Barbara Lynch is widely known throughout the city for her incredible mastery of refined Italian and French cuisine. She has a unique knack for blending both styles into artistic and beautiful dishes that are both simple and distinctive. Her work at Sportello, located in the Seaport district combines her classic refinement with the comfort of a classic diner. Here you’ll find true Italian dishes like gnocchi and agnoletti paired with more exotic accompaniments such as rabbit, or veal cheeks. My favorite here though is a small plate featuring slices of toasted baguette, topped simply with lardo and candied walnuts. Lardo is an incredible treat, richer than butter, harvested from pigs who feasted on apples and walnuts. Sweet, nutty, and paired perfectly with the crunchy walnuts – it makes an incredible snack on its own or to awaken the palate before a big meal.
Ken Oringer and Jaime Bissonette together run two of the most well known small plate restaurants in the city: Toro, and Coppa, both with a concentration on preparing incredible dishes utilizing as much of each animal as possible. My personal favorites are the Pig’s Tail at Coppa (Ossa di Maiale) and the Asado Huesos at Toro. The pig’s tail combines the tail with other bones from the pig and roasts them with a mustard glaze. The result is a deeply smoky, salty, sweet and tangy dish that takes the best parts of ham and the best parts of bacon and marries them together. The Asado Huesos concentrates on the insides of the bones, pairing the Marrow with a tart citrus and radish salad and a sweet oxtail marmalade. A decadent dish, but when combined with the refreshing salad it has a perfectly “light” feeling.
Of course we wouldn’t be complete without mentioning the king of the exotic meats, Brian Poe who runs the kitchen at the Tip Tap room. First perusals of the menu show a concentration on classic menu items like steak tips or turkey tips and burgers, but if you look deeper, specifically at the specials board, the real beauty comes alive. Chef Poe finds incredible proteins like Kangaroo, Yak and Wild Boar and creates classic dishes out of them. Kangaroo burgers hit the spot frequently, and a Wild Boar Osso Bucco recently dominated my plate. If you have a hankering to walk on the wild side, The Tip Tap Room is the place to do it, Chef Poe will gladly lead your way calmly and safely.
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